Classic Pumpkin Pie

Catalina Castravet
By Catalina Castravet

Homemade Pumpkin Pie recipe is easy and full of fall flavors that your guests will surely appreciate! With an easy no-fail homemade buttery crust, it is perfect for the holidays!

Pies are a classic comfort food! Savory or sweet, take your pick from our collection of recipes for pies including those for Sweet Potato, Classic Blueberry, and Strawberry!

Homemade Pumpkin Pie recipe is easy and full of fall flavors that your guests will surely appreciate! #pumpkinpie #pumpkin #thanksgiving #sweetandsavorymeals #thanksgivingrecipes

Classic Pumpkin Pie Recipe

This Pumpkin Pie recipe is timely for the season. It is almost Thanksgiving and this dessert is perfect for it!

I like how the spices uplift the pumpkin flavor of this dish. And the whole thing is simply decadent and irresistibly yummy!

Prepare it from scratch, from the homemade crust to the homemade filling, this dessert is worth the effort!

As it cooks in the oven this morning, the aroma was so good that I wanted it all for myself. No wonder, my extended family keeps on requesting this particular dish every single year as they visit us for the holidays. This is that good.

Start a family tradition now with this easy recipe!

Homemade Pumpkin Pie recipe is easy and full of fall flavors that your guests will surely appreciate! #pumpkinpie #pumpkin #thanksgiving #sweetandsavorymeals #thanksgivingrecipes

Is Pumpkin Pie healthy?

The pumpkin itself is rich in fiber, antioxidants, vitamins, and minerals including vitamin A, potassium, vitamin C. Beta-carotene, an antioxidant found in it, along with vitamin A is linked to good eye health, strong immunity, and cancer prevention.

You get all of these benefits without the guilt because it is low in calorie at about 49 calories for 245 grams. This leaves you plenty of room for the other components of the pie which adds more calories.

The crust, for example, is rich in carbohydrates and the dairy added in the filling adds calories, too. There are workarounds, though. So, do not worry!

You can make this from scratch, meaning you do not need to buy the canned puree. But if you do, just make sure that you choose the plain one. This way, you can moderate how much sugar you put into it.

How does Pumpkin Pie taste like?

This dessert is dense and thick but at the same time, it is smooth and slick. Each bite is packed with fall flavors!

It tastes similar to sweet potato pie because they almost have the same spices but it is a lot less sweet. Speaking of the spices, it has the earthy and woody combination of cinnamon, ground ginger, nutmeg, cloves, and the optional allspice.

Homemade Pumpkin Pie recipe is easy and full of fall flavors that your guests will surely appreciate! #pumpkinpie #pumpkin #thanksgiving #sweetandsavorymeals #thanksgivingrecipes

How do you make Pumpkin Pie?

  • Prepare the crust: Combine the dry ingredients using a food processor and give the mixture a few quick pulses. Add in cold butter and process until crumbs form. Add iced water until small clumps form. Check if the dough is sticky and if not, add more water. Be careful though to not overdo it, or you might end up with a wet mess. Make two disks out of the dough, cover with plastic, and refrigerate for an hour.
  • Prepare the filling: In a bowl, combine the spices and the rest of the filling ingredients until fully combined.
  • Assemble: Fit the dough into the baking dish while tucking the edge. Spread the filling in it.
  • Bake: Preheat the oven at 350 degrees, and then, put the baking dish in. Bake for about 55 to 60 minutes. Check for doneness. Insert a toothpick and it must come out almost clean. Also, the center of the pie must still be a little jiggly.
  • Serve: Allow it to cool for about an hour before topping with whipped cream.

What is the difference between homemade and canned pumpkin pie filling?

Both contain pureed pumpkin that is flavored with the same spices and sugar. The canned version might contain more carotenoids and vitamin A since it is more concentrated but you cannot control the sweetness.

If you want to control how much of the spices and sugar to use, then, opt for the homemade one. To make the puree from scratch, follow these steps:

  • Cut the whole pumpkin in two, remove the seeds and pulp.
  • Bake in the oven while covered with foil. Oven must be preheated at 325 degrees Fahrenheit.
  • Once tender, shred the flesh using a fork and process in the blender until smooth.

Homemade Pumpkin Pie recipe is easy and full of fall flavors that your guests will surely appreciate! #pumpkinpie #pumpkin #thanksgiving #sweetandsavorymeals #thanksgivingrecipes

How to Store:

  • Refrigerate: Store it with a loose cover of foil or plastic, and it will last about 3 to 4 days in the fridge.
  • Freeze: Frozen, it can stay good for up to a month. First, put it in a pie pan that you can freeze. Then, wrap it in foil to protect against freezer burn. When ready to serve, allow it to thaw overnight in the fridge.

Recipe Tips:

  • Make sure that you do not undercook it, or else, the center might sink. But that is ok, just put whipped cream over that area, and the taste will still be as good if not creamier.
  • Be careful not to overcook it as well to avoid cracks. Also, do not take it out of the oven right away. Instead, open the door for a while with the oven turned off. This is to slow down the cooling which could also cause cracks.
  • To remedy the cracks, try putting decorations cut out from a sheet of dough to hide them. No one would know, believe me!
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5 from 9 reviews
Classic Pumpkin Pie
Author: Catalina Castravet Serves: 10 slices
Prep time: 1 hour Cook time: 1 hour Total time: 2 hrs

Ingredients

Crust:

  • 2 1/2 cups  all-purpose flour 
  • 1 tablespoon  sugar 
  • ¼ teaspoon  cinnamon 
  • 1/4 teaspoon  sea salt 
  • 1 cup  butter  (diced into 1/4" pieces)
  • 6 tablespoons  ice water 

Pumpkin Pie Filling:

  • 2 cups  pumpkin purée  (from a sugar pumpkin OR 1 15-ounce can of pumpkin purée)
  • 1/3 cup  unsalted butter  (melted)
  • 1/2 cup  brown sugar 
  • 1/3 cup  white sugar 
  • 1/4 cup  maple syrup 
  • 1 cup  heavy cream 
  • 2  large eggs 
  • 2  egg yolks 
  • 2 tablespoons  all-purpose flour 
  • 1 teaspoon  pure vanilla extract 
  • 1 teaspoon  ground cinnamon 
  • 1/2 teaspoon  ground nutmeg 
  • 1/4 teaspoon  ground cloves 
  • 1/4 teaspoon  ground ginger 

Egg Wash:

  • 1  large egg  (beaten)
  • 1 tablespoon  milk 

Cinnamon Whipped Cream:

  • 2 cups  heavy whipping cream  (cold)
  • 1/4 cup  granulated sugar 
  • 1 teaspoon  vanilla extract 
  • 1 teaspoon  ground cinnamon 

Garnish:

  •  Candy pumpkins 

Instructions

Pie Crust:

  1. Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.
  2. Add very cold diced butter and pulse again, until the mixture looks dry and like coarse crumbs.
  3. Add ice water and pulse just until moist small clumps are formed. Pause and tough the dough with your fingers, if it sticks together, you have added enough water. If it's still too dry, add more water, a teaspoon at a time. Be careful not to add too much water or the dough will be sticky.
  4. Make a ball and place the dough onto a clean work surface, divide it in half, form two balls and press them into two disks. Cover with plastic wrap and refrigerate 1 hour before using.

Filling:

  1. Beat the eggs and egg yolks in a large bowl. Mix in the brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, and flour.
  2. Mix in the pumpkin purée, maple syrup, and melted butter.
  3. Add the cream and stir together until everything is well combined.

Assemble the Pie:

  1. On a floured work surface, roll out one of the disks of chilled dough, making a circle 12 inches in diameter.
  2. Carefully place the dough into a 9×2 inch pie dish and tuck it in with your fingers. Trim excess dough off the edges and flute the edges.
  3. Spread the filling into prepared crust. Brush the edges with egg wash.
  4. Bake for 55-60 minutes or until the center is just slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean.
  5. Place the pie on a cooling rack and allow to cool for at least 1 hour at room temperature before serving.
  6. Serve with whipped cream.

Bake:

  1. Preheat oven to 425 degrees F.
  2. Bake for 15 minutes, lower the temperature to 350 degrees Bake for 45 to 55 minutes more or until a knife tip inserted into the center comes out just a bit wet but relatively clean. The center should be just barely jiggly.
  3. Place the pie on a cooling rack and allow to cool for at least 1 hour at room temperature before serving.

Cinnamon Whipped Cream:

  1. Add cream, sugar, vanilla, and cinnamon to a large bowl.
  2. Using a hand mixer or stand mixer, whisk on slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
  3. Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto pie right before serving.
  4. Garnish with candy pumpkins.
Calories: 529 Carbohydrates: 61 Protein: 8 Fat: 29 Saturated Fat: 9 Cholesterol: 109 Sodium: 387 Potassium: 349 Fiber: 4 Sugar: 34 Vitamin A: 8943 Vitamin C: 2 Calcium: 185 Iron: 3
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Homemade Pumpkin Pie recipe is easy and full of fall flavors that your guests will surely appreciate! #pumpkinpie #pumpkin #thanksgiving #sweetandsavorymeals #thanksgivingrecipes

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Comments

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Alli Smith

I just want to take a big bite of your pumpkin pie! I only eat this pie during the holidays but now I'm thinking I need to make it this weekend. Yum!

Reply

Pam

I love a good pumpkin pie! This looks absolutely delicious. Now I am craving one.

Reply

Melissa Chapman

It is a shame we wait until the fall to eat pumpkin pie it looks great and we should have it year round. This recipe is one I will try soon.

Reply

Cait

I never used to be a fan a pumpkin pie but now I love it! I can’t wait to try this sometime !

Reply

Amber Myers

One of my fave pies! I admit, I usually cheat and buy the filing already made. I need to try it this way.

Reply

Beth

Pumpkin pie is my favorite! We make it several times a year because it is too good to only have once a year!

Reply

Terri Steffes

I love homemade pumpkin pie. I learned to make my own pumpkin puree a few years ago and I love using it. I adore the little pumpkins on the whipped cream.

Reply

Denay DeGuzman

I'm so excited for the Thanksgiving season! Your homemade pumpkin pie looks absolutely scrumptious. I love the added touch of little pumpkin candies!

Reply

Chef Dennis

This Pumpkin Pie is perfect! Rich in flavors and I really love the toppings. Really great for parties at home.

Reply

Ruth I

There will be a time in my life I'd shy away from a pumpkin pie. It's so delicious and healthy. No wonder I have good eyesight.

Reply

Victoria

This looks so good. My boys had me make pumpkin pie for the first time last year. While I did okay, I wish I would have had this recipe so I wouldn't have been all over the place.

Reply

Lynndee

Yum! I'm seeing all these pumpkin recipes online and it's making me hungry. LOL. My SIL makes such a delicious pumpkin pie. I have never tried preparing one myself. Maybe later. :)

Reply

Kathy

Pumpkin pie is one of my favorites. I don't think I have ever made it myself before though. I'm looking forward to giving your recipe a try real soon.

Reply

Rena

Great instructions. I've always wanted to try to make a homemade pumpkin pie. I think I can do it with this. Pinned.

Reply

Diana

Pumpkin pie is my favorite. I love how you’ve added the cinnamon whipped cream and candy garnish, it really makes a lovely looking pie!

Reply

Barbies Beauty Bits

My all time favorite. I so love me some pumpkin pie, I could just eating the filling!

Reply

Star Traci

You just made my son so happy. He loves pumpkin pie but I've never tried to make it before.I just might now! :) Traci

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